Vegan Thanksgiving in a Crockpot

Works for Christmas dinner, too. And here’s how it works:

Bottom layer, vegan potatoes:

  • small potatoes with skin
  • mushroom-flavored vegan meatballs or vegan sausage
  • rosemary, sage, thyme, tarragon, a bit of coriander, and black pepper
  • oil (safflower, grapeseed, something that can stand up to heat)
  • onion

Cut up the potatoes in little triangular pieces and throw in a pan with some oil, onion, and seasoning. Fry it until it gets a bit brown, toss in some water and cover to steam it until cooked but still firm. Toss in the frozen meat balls or sausage and cover until their soft enough to squish with a spatula. Throw in a bit more seasoning and some more onion. (How much is up to you.)

Note: there’s no salt because the processed fake meat is pretty salty.

Next layer, vegan stuffing:

  • Vegan butter (or olive oil)
  • Rosemary, sage, thyme, celery seed
  • Celery
  • Onion
  • Dried cranberry
  • Vegan stuffing mix or vegan bread cut and toasted
  • No-chicken broth or half a no-chicken bouillon cube

Melt the vegan butter with the half no-chicken bouillon cube and water. Throw in the seasonings. Put the stuffing mix in a bowl with the cut onion and celery. Mix with the dried cranberries. Pour the seasoning broth on it and stir.

Top layer, your choice vegan “turkey” loaf. (I used the small Field Roast brand. Gardien and ToFurkey also make fake turkeys and everyone will find one they prefer. The Gardein is probably the least salty.

Layer these in the crock pot with the fake turkey loaf nestled in the stuffing. Put the top on and heat on low overnight or on medium for a few hours. (It’s done when the “turkey” is hot.